Kikuhime Tsurunosato Yamahaijunmai BY25 (2013) This Sake is brewed with

This Sake is brewed with "Yamahai" brewing method and under severe temerature control like Ginjo brewig method

Hand crafted Junmaiginjo produced by Kiyoto Shuzou

Sake Rice: Yamadanishiki produced in Hyogo

Please enjoy this Sake at room temperature or slightly warmed

7 yeast is used in almost Kuramoto in Japan

Kikuhime Tsurunosato Yamahaijunmai BY25 (2013) This Sake is brewed withKikuhime Tsurunosato Yamahaijunmai BY25 (2013) This Sake received gold medal at IWC (International Wine Challenge) in 2007. This Sake is brewed with "Yamahai" brewing method and under severe temerature control like Ginjo brewig method. This Sake's concept is "vintage" and "aging". You can enjoy the differences between vintages. Please enjoy this Sake at room temperature or slightly warmed. Volume: 720ml (per bottle) Alcohol %: 16% to 17% Raw